---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Carrots (Sliced or Diced)
  Categories: Vegetables, Canning
       Yield: 1 recipe
  
  
   Quantity: An average of 17-1/2 pounds (wihout tops) is needed per canner
   load of 7 quarts; an average of 11 pounds is needed per canner load of 9
   pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25
   quarts--an average of 2-1/2 pounds per quart.
   
   Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
   Larger carrots are often too fibrous.
   
   Procedure: Wash, peel, and rewash carrots. Slice or dice.
   
   Hot pack--Cover with boiling water; bring to boil and simmer for 5
   minutes. Fill jars, leaving 1-inch of headspace.
   
   Raw pack--Fill jars tightly with raw carrots, leaving 1-inch headspace.
   
   Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking
   liquid or water, leaving 1-inch headspace.
   
   Adjust lids and process following the recommendations in Table 1 or
   Table 2 according to the method of canning used.
   
   Table 1. Recommended process time for Carrots in a dial-gauge pressure
   canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 25 minutes for Pints, 30 minutes for Quarts.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Carrots in a weighted-gauge
   pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 25 minutes for Pints, 30 minutes for Quarts.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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